Recipes on Arshad Siddiqui

Red Velvet Cake

Fri, 15 Sep 2017 13:25:00 +0100

Red Velvet Cake #

A classic, rich and vibrant cake layered with smooth cream cheese frosting.

Ingredients #

Cake:

Plain flour – 250g (sifted)
Salt – ½ tsp
Cocoa powder – 2 tbsp
Unsalted butter – 113g (room temperature)
Granulated white sugar – 300g
Eggs – 2 large
Vanilla extract – 1 tsp
Buttermilk – 240 ml (1 cup)
Red food colouring (liquid) – 2 tbsp
White distilled vinegar – 1 tsp
Baking soda – 1 tsp

Cream Cheese Frosting:
(Use 2/3 or ½ quantity for a lighter frosting layer)

Afghani Chicken Curry

Tue, 06 Sep 2016 14:40:00 +0100

Afghani Chicken Curry #

A rich and mildly spiced chicken curry, infused with creamy yoghurt, fragrant spices, and finished with a smoky flavour. This North-Western recipe delivers flavour and tenderness in every bite.

Ingredients #

500 g Chicken
½ cup Mustard oil
2 tbsp Coriander leaves
1 inch Ginger (roughly chopped)
5–6 Garlic cloves
2 Green chillies
1 medium Onion (roughly chopped)
2 tbsp Cream + 2 tbsp Milk
½ Lemon (juice)
1 cup Yoghurt
¾ tsp Black pepper powder
Salt (to taste)
1 tsp Special Bhuna Masala (see below)
½ tsp Garam Masala

Method #

Grind coriander leaves, green chillies, ginger, garlic, and onion into a fine paste.
Marinate the chicken with:
- Ground paste
- Cream + milk mixture
- Yoghurt
- Lemon juice
- Salt, black pepper, and Bhuna masala
- Mix well and marinate for at least 30 minutes (preferably overnight).
Heat mustard oil in a saucepan.
Remove chicken pieces from marinade (keep the masala aside) and fry until lightly golden. Set aside.
In the same oil, add the leftover masala and:
- Cook covered for 10 minutes:
  - 5 minutes on high flame (stirring occasionally)
  - 5 minutes on low flame
- Add some water and bring to a boil.
Add fried chicken to the boiling gravy. Cover and cook for 15–20 minutes.
Add garam masala, stir well, and turn off the heat.

Optional Smoky Flavour (Dhungar Method) #

Heat a small piece of charcoal till red-hot.
Place it in a small steel bowl within the saucepan.
Pour 1 tsp ghee over the coal and immediately cover the pan tightly.
Let it sit for 10 minutes for the smoky aroma to infuse the curry.

Bhuna Masala (Dry Spice Blend) #

A simple, aromatic dry masala that enhances this dish:

Biryani – Lucknow or Hyderabad?

Wed, 04 Jun 2014 00:00:00 +0100

Wednesday, 4 June 2014
Biryani - Lucknow or Hyderabad?

I love biryani, it’s the best meal.

Among various Biryani the Lucknow and Hyderabad style are dominant with a friendly rivalry.

There are nearly 30 different types of Biryani served in India, Pakistan, and Sri Lanka today. Out of all most hyped Biryani, there are two competing Biryani in India: Lucknow, and Hyderabad.

The hype is orchestrated to promote various restaurants. Lucknow is a grand old city once ruled by Nawabs and capital of Uttar Pradesh; while, Hyderabad is a grand old city once ruled by Nizams and joint capital of Telangana and Andhra Pradesh. This has become a friendly food fight between North and South over Biryani. After all, all the tastes are acquired. North Indians like Lucknow Biryani, and South Indians like Hyderabad Biryani. The hype has created a natural curiosity over the differences.

Hummus

Wed, 05 Mar 2014 00:00:00 +0100

Creamy, garlicky, and rich with tahini, hummus is a Middle Eastern classic that’s both comforting and versatile. Perfect with warm bread, olives, or crisp veggies.

Hummus #

I was introduced to hummus by a Mid-eastern friend of mine during my university days, and ever since I have loved it. In Vegetarian Dishes from the Middle East, celebrated British Armenian cook Arto der Haroutunian calls hummus, “One of the most popular and best-known of all Syrian dishes” and a “must on any mezzeh table.”

Butterscotch Cake

Sat, 20 May 2017 17:04:00 +0100

Butterscotch Cake #

A rich, flavour-packed cake with layers of caramel icing and creamy frosting, topped with pecans.

Ingredients #

Cake #

Light brown sugar – 2 cups (about 240g)
Butter – 200g
Vanilla – 1 teaspoon
Eggs (medium size) – 2
Plain flour – 2 cups (about 300g)
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Salt – ½ teaspoon
Buttermilk – 1 cup
(To make buttermilk: add 1 spoon white vinegar to warm milk and let sit for 5 minutes to curdle)

Caramel Icing #

Light brown sugar – 1½ cups (about 220g)
Plain flour – 1 tablespoon
Salted butter – 60g (divided in 2 parts)
Milk – ¼ cup
Vanilla – 1 teaspoon

Frosting #

Unsalted butter – 300g
Dark brown sugar – 2 cups (about 270g)
Heavy cream – 1 cup
Salt – ½ teaspoon
Cream cheese – 300g
Icing sugar – 2 cups (about 200g)

Garnish #

Pecans (crushed) – 2 cups

Method #

Cake #

Preheat oven to 180°C. Grease and flour two 9-inch cake tins.
Cream the butter and sugar in a mixer on medium speed until fluffy.
Add vanilla, then eggs one at a time, beating gently until incorporated.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Add the flour mixture and buttermilk alternately into the batter, starting and ending with flour.
Pour the batter evenly into prepared tins and bake for 25–30 minutes.
Cool the cakes completely before icing.

Caramel Icing #

In a small saucepan, combine all ingredients along with 30g of the butter.
Heat over medium, stirring frequently, and bring to a boil. Let boil for 1 minute.
Remove from heat, add the remaining 30g butter and stir until melted.
Let the mixture cool, stirring occasionally, until it thickens but is still spreadable.
Spread a thin layer over the cooled cake. Allow to set completely before adding frosting.

Frosting #

Beat butter and dark brown sugar until creamy.
Add cream cheese, icing sugar, and salt. Beat until thickened.
Add heavy cream and whip until fluffy and spreadable.
Frost the cake generously.
Pipe additional frosting as desired.
Press chopped pecans onto the sides and garnish the top with pecan halves.

Home | Cake

Carrot and Coconut Soup

Sat, 04 Feb 2017 02:00:00 +0100

Carrot and Coconut Soup #

A satisfying soup delicately spiced and perfect for warming up during the colder months.

Ingredients #

Carrots (trimmed and sliced) – 500g
Potato (peeled and sliced) – 1
Onion (finely chopped) – 1
Garlic clove (chopped) – 1
Ginger (grated) – 1 teaspoon
Red chilli (chopped) – 1
Vegetable oil – 1 tbsp
Garam masala powder – 1 teaspoon
Lemon juice – 2 teaspoons
Orange or lemon zest – 4 teaspoons
Coconut milk – 200g

Optional for added flavour:

Afghani Chicken (Barbecue)

Wed, 07 Sep 2016 07:58:00 +0100

Afghani Chicken (Barbecue) #

A creamy, nutty, and subtly spiced North-Western style barbecue chicken, marinated overnight and finished with a rich paste just before grilling. Perfect for outdoor grilling or indoor skewering.

Ingredients #

Quantity approximately for 3 chickens to make 1 kg paste

Marinade #

1 tbsp Ginger garlic paste
1 tsp Black pepper
3 tbsp White vinegar
Salt (to taste)

Paste #

150 g Magaz (melon seeds)
100 g Kaaju (cashew nuts)
50 g Khaskhas (poppy seeds)
70 g Khoya
50 g Cream
½ cup Milk
1 tbsp Methi (dried fenugreek leaves)
1 tsp White or black pepper
Salt (to taste)

Method #

Marinate the chicken with the marinade ingredients and leave it overnight in the fridge.
Prepare the paste by blending all paste ingredients in a mixer to a smooth consistency.
30 minutes before grilling, coat the marinated chicken with the prepared paste.
Barbecue the chicken over hot coals or in a grill until charred and cooked through, basting occasionally for a juicy finish.

This Afghani-style barbecue chicken pairs wonderfully with naan, green chutney, and fresh salad.

Naan - I

Fri, 22 Apr 2016 17:07:00 +0100

Soft, fluffy and delicious — perfect alongside curries or grilled dishes. This version is baked rather than made in a tandoor, making it great for home kitchens.

Ingredients #

(Makes 8 small naan breads)

Plain white flour – 375g / 13oz
Baking powder – ¾ teaspoon
Salt – 1½ teaspoons
Full-fat milk – 200ml / 7fl oz
Sugar – 15g / ½oz
Free-range egg – 1 (you will only need half the beaten egg)
Vegetable oil – 2 tablespoons

Recipe #

Mix the flour, baking powder, and salt in a large bowl.
In a separate bowl, whisk together the milk, sugar, and half the beaten egg.
Add the wet mixture to the flour mixture and knead lightly until it forms a soft dough. Avoid overworking.
Cover the bowl with a damp cloth and leave to rest for 15 minutes.
Pour the oil over the rested dough and turn to coat evenly.
Divide the dough into 8 equal pieces.
Roll each piece on a lightly oiled surface into a 9cm / 3½in circle. Optionally stretch into teardrop shapes or roll to 10cm / 4in circles.
Preheat a baking tray in the oven.
Place the naan on the hot tray and bake for 4–5 minutes, turning as needed, until golden and slightly puffed.

Serve warm with curry, chutneys or grilled kebabs.

Apple and Cinnamon Cake

Fri, 03 Feb 2017 14:43:00 +0100

Apple and Cinnamon Cake #

A moist and aromatic cake that combines sweet apples with the warmth of cinnamon—perfect for tea time or dessert.

Ingredients #

4 apples
1 tbsp cinnamon
4 tbsp sugar
1 ½ cups all-purpose flour
1 tbsp baking powder
Pinch of salt
4 eggs
180g (6 oz) butter, softened
1 1/3 cups brown sugar
½ cup milk
1/4 cup flaked almonds
1/4 tsp cinnamon

Method #

Preheat the oven to 180°C (350°F). Grease a spring-form pan.
Peel and slice the apples, toss with 1 tbsp cinnamon and 4 tbsp sugar. Set aside.
In a medium bowl, sift the flour, baking powder, and salt.
In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
Add eggs one at a time, beating after each addition.
Fold in the sifted flour mixture, alternating with the milk.
Pour half the batter into the pan, spread the apples over it, then pour the remaining batter on top.
Mix the flaked almonds with 1/4 tsp cinnamon and sprinkle over the top.
Bake for 1 hour or until a toothpick inserted in the centre comes out clean.

Home | Cake

Chicken Tikka Masala

Sat, 01 Feb 2014 00:00:00 +0100

Bold, creamy, and smoky – this Chicken Tikka Masala combines marinated grilled chicken with a rich spiced sauce that’s perfect for a weekend feast or a showstopping dinner.

Chicken Tikka Masala #

Chicken tikka masala stimulates the senses; the mildly spiced masala coating tender pieces of marinated, char-grilled chicken is one of Britain’s favourite takeaways.

Although it is claimed the dish was created in Glasgow, it certainly has Indian influences. There is no standard recipe for chicken tikka masala; a survey found that of 48 different recipes, the only common ingredient was chicken. I found Madhur Jaffrey’s Curry Nation to be the most interesting for my taste buds. Her recipe of marinating chicken in whipping cream ends up flawlessly moist, thanks to her grilling technique. No one can beat Jaffrey’s DIY answer to the fiery tandoor—it gives the chicken an intense charcoal flavour.

Marble Cake

Sun, 29 Jan 2017 02:00:00 +0100

Marble Cake #

A beautiful and delicious cake with swirls of vanilla and chocolate, perfect for afternoon tea or a sweet treat.

Ingredients #

250g plain flour
200g unsalted butter (softened)
200g caster sugar
40ml full-fat milk
½ tsp vanilla extract
3 large eggs
3 tsp baking powder
2 tsp unsweetened cocoa powder
Icing sugar (for dusting)

Method #

Preheat the oven to 180°C (350°F).
Line a 1kg loaf tin with baking parchment.
In a large bowl, beat the butter, 180g of the sugar, and vanilla extract until light and fluffy.
Beat in the eggs, one at a time.
Add the baking powder and sift in the flour.
Fold the flour in gently with 2 tbsp of the milk.
Spoon two-thirds of the mixture into the loaf tin (should fill about three-quarters of the tin).
To the remaining third, sift in the cocoa powder and add the remaining milk and 20g of sugar. Mix well.
Spoon the chocolate mixture over the plain one in the tin.
Swirl a fork gently through both mixtures to create a marbled effect—avoid overmixing.
Bake for 55–70 minutes, or until a skewer inserted into the centre comes out clean (check from 55 minutes).
Remove the cake from the tin and let it cool on a wire rack.
Once cooled, dust with icing sugar before serving.

Home | Cake

Chocolate Peanut Butter Squares (No-Bake)

Sun, 01 Jan 2017 10:35:00 +0100

Chocolate Peanut Butter Squares (No-Bake) #

A delicious no-bake treat combining the rich flavours of chocolate and crunchy peanut butter. Perfect for quick snacks or party platters.

Ingredients #

150g butter
150g dark chocolate
50g milk chocolate
250g digestive biscuits
200g soft light brown sugar
300g crunchy peanut butter
1 tsp vanilla extract

Method #

Line a baking tin with parchment paper.
Melt the butter in a large pan over low heat.
Blitz the biscuits and brown sugar in a food processor until fine crumbs form.
Add the biscuit and sugar mix to the melted butter.
Stir in the peanut butter and vanilla extract, mixing until well combined.
Press the mixture into the lined tin using the back of a spoon.
Melt the dark chocolate in a bowl placed over a pan of simmering water (ensure the bowl doesn’t touch the water).
Pour the melted dark chocolate over the biscuit base, tilting the tin to spread evenly.
Melt the milk chocolate and drizzle it over the top. Use a spoon to create swirls.
Refrigerate for at least 2 hours until firm.
Once set, lift out using the parchment, and cut into squares with a sharp knife.

Home | Dessert

Choley Chicken

Thu, 02 Jan 2014 00:00:00 +0100

A comforting, hearty dish where tender chicken meets the earthiness of chickpeas, Murgh Cholay is a flavour-packed curry perfect for a cosy dinner or weekend treat.

Ingredients #

Main: #

Chicken – 1 whole (about 1 kg)
Onion – 3 medium, roughly chopped
Garlic (grated) – 4 cloves
Ginger (grated) – 2 tablespoons
Green chilli – 3 (sliced vertically, halved horizontally)
Tomato – 5 medium, chopped
Chickpeas – 1 kg (soaked and boiled, or canned)
Salt – to taste
Vegetable oil – 5 tablespoons

Whole Spices: #

Bay leaf (Tez Patta) – 2
Cinnamon (Dalchini) – 1 stick
Black cardamom (Badi Elaichi) – 2
Cloves (Laung) – 3
Black pepper (Kali Mirch) – 5
Nutmeg (Jaiphal) – 3 pinches
Mace (Javitri) – 1 strand

Ground Spices: #

Turmeric powder – 1 teaspoon
Chickpea spice mix (Choley Masala) – 2 tablespoons

Recipe #

Heat oil in a non-stick pot.
Add all the whole spices and let them sizzle for a few seconds.
Add chicken, grated ginger, garlic, and salt. Fry until the chicken turns white on all sides.
Remove the chicken and place in a bowl.
Add the chickpea spices with the chicken and marinate for at least 1 hour.
In the same pot, fry the onions until golden brown.
Add turmeric powder and stir for 10 seconds.
Add green chillies and chopped tomatoes, cook until softened.
Return the marinated chicken to the pot.
Fry everything together, then cover and cook on medium heat for 10 minutes.
Add chickpeas along with some water if needed. Cover and cook on medium flame for another 10 minutes, or until chicken and chickpeas are fully done.
Garnish with chopped fresh coriander before serving.

Serve hot with naan or steamed rice!

Banana Loaf

Sun, 01 Jan 2017 02:55:00 +0100

Banana Loaf #

A soft, moist banana loaf with dark chocolate chips and a touch of caramel. Great for tea time or as a breakfast treat.

Ingredients #

2 ripe bananas
2 tbsp milk
100g soft butter
150g plain flour
150g caster sugar
1 tsp bicarbonate of soda
1 tsp baking powder
2 eggs
1 tsp caramel flavouring
100g dark chocolate chips

Method #

Preheat the oven to 160°C / 325°F.
Grease and line a 900g / 2lb loaf tin with non-stick baking parchment.
Mash the peeled bananas with a fork in a mixing bowl.
Add all remaining ingredients (except chocolate chips) and whisk until smooth and combined.
Fold in the chocolate chips.
Spoon the mixture into the loaf tin and level the top.
Bake for around 50 minutes, or until golden, risen, and pulling away from the sides.
Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
Slice and enjoy.

Home | Cake

Roasted Chicken

Wed, 07 Sep 2016 08:04:00 +0100

Roasted Chicken #

A spicy and flavourful roasted chicken recipe inspired by a chef at Lawaza. The marinade is yoghurt-based and infused with aromatic spices, mustard oil, and colour for a signature restaurant-style finish.

Paste (Marinade) #

1 kg Dahi (yoghurt, without water)
1 tsp Black Pepper
1 tsp Chilli Powder
2 tbsp Ginger Garlic paste
¼ tsp Red Food Colouring
150 ml Mustard Oil
1 tsp Methi Powder (fenugreek powder)
A pinch of Yellow Food Colouring

Method (Suggested) #

Mix all the paste ingredients thoroughly to form a smooth marinade.
Make deep cuts in the chicken to help it absorb the marinade.
Rub the paste generously all over the chicken, ensuring it enters the cuts.
Marinate for 6–8 hours, or preferably overnight in the fridge.
Preheat your oven to 200°C / 390°F.
Roast the chicken for 45–60 minutes, turning once midway, until fully cooked and slightly charred.
Rest for 10 minutes before serving.

Serving Suggestions #

Serve with mint chutney, onion rings, lemon wedges, and naan or rice.

Kalimirch Chicken

Tue, 06 Sep 2016 04:30:00 +0100

Kalimirch Chicken #

A rich and creamy North Indian chicken dish, flavoured with black pepper and kasoori methi. This version combines the warmth of whole spices, the smoothness of cream and khoya, and the subtle tang of yoghurt and lemon.

Ingredients #

1 kg Chicken (cut into ~18 pieces)
2 tbsp Ginger Garlic (finely chopped)
2 medium Onions (finely chopped)
4 tbsp Butter
1½ tsp Salt
2 tsp Black Pepper
2½ tbsp Kasoori Methi
1 cup Milk
1 cup Yoghurt
1½ tbsp Cream
½ tsp Garam Masala
3 tbsp Khoya
4 tbsp Green Coriander (finely chopped)
1 tbsp Lemon Juice
⅛ tbsp Sugar

Method #

Heat oil in a wok (karahi), add finely chopped ginger and garlic.
Add chopped onions and sauté until golden brown.
Add butter and mix well.
Add chicken and fry for several minutes until lightly browned.
Add salt, black pepper, and 2 tbsp kasoori methi (rubbed between palms).
Pour in milk, yoghurt, and cream. Stir well.
Cover and cook on medium heat until the chicken is done.
Add garam masala, khoya, ½ tbsp kasoori methi, and 2 tbsp green coriander.
Cook for another 5 minutes.
Finish with lemon juice, sugar, and remaining 2 tbsp green coriander.

Alternate Style #

Use whole chicken cut into 4 pieces.
Boil it with:
- ½ cup Yoghurt
- 2 cups Water
- 1 tbsp Black Pepper
- Salt to taste
Prepare the gravy without chicken and kasoori methi.
Adjust black pepper and salt.
Add chicken when gravy is ready.
Add kasoori methi at the end for a final aromatic touch.

This dish pairs beautifully with naan, tandoori roti, or jeera rice. Ideal for a comforting dinner with rich, peppery flavours.

Karahi Chicken

Sun, 16 Aug 2015 04:00:00 +0000

Ingredients #

1 kg Chicken or Mutton
3 medium Onions, cut into cubes
¼ tbsp Carom (Ajwain) seeds
1 inch Ginger, finely chopped
3 cloves Garlic, finely chopped
1 can Tomato puree
1½ tsp Coriander powder
1 tsp Shaan Karahi masala
½ tsp Chilli powder
Salt, to taste
4 tbsp Oil
½ cup Water
3 Jalapenos, sliced vertically on one side
1 tbsp dried Fenugreek (Methi) leaves

Recipe #

Heat oil in a wok (karahi). Add onions and fry until the edges start to turn golden brown.
Add carom (ajwain) seeds and fry for 15 seconds.
Add chopped ginger and garlic, fry until they release oil.
Add tomato puree and sauté until oil separates from the mixture.
Add coriander powder, shan karahi masala, chilli powder, and salt. Mix well.
Add chicken and cook for 5 minutes, stirring occasionally.
Add water, cover, and cook until the chicken is tender.
Add jalapenos and dried methi leaves, cook for another 5 minutes.

Serve hot with naan or steamed rice.

Yakhni Biryani

Wed, 04 Jun 2014 00:00:00 +0100

Wednesday, 4 June 2014
Yakhni Biryani

“Yakhni” means broth or stock. The meat is cooked with whole spices and the broth is used to cook the biryani.

Ingredients #

For the mutton: #

1 kg mutton, cut into pieces
2 Tbsp coriander seeds
1 onion, roughly chopped
12 cloves of garlic
2 bay leaves
4–5 green cardamoms
2 cinnamon sticks
6–7 cloves
Salt, to taste
Water

For the pulao: #

3–4 Tbsp oil
2 bay leaves
6–7 cloves
4–5 cinnamon sticks
4–5 green cardamoms
7–8 onions, thinly sliced lengthwise
4 heaped Tbsp ground garlic
1 grated nutmeg
1 tsp cinnamon powder
2 cups of basmati rice
4 cups of mutton stock
Salt, to taste

Recipe #

Preparing the “Yakhni” #

Add enough water to a pan.
Tie up the onion and all the spices into a small muslin cloth (potli), and drop it in the pan.
Add meat.
Add salt.
Cook until the meat gets tender.
Discard the whole spices from the potli.

Preparing the “Biryani” #

Heat the oil in a heavy-bottomed vessel.
Add the whole spices to it.
Once they start spluttering, add onions.
Fry till they turn golden brown in colour.
Add garlic paste and stir for some time.
Add nutmeg and cinnamon powder and mix well.
Mix in the cooked mutton and the rice.
Sprinkle salt over it and continue to stir.
Add the mutton stock and mix well.
Cover it with a heavy lid to prevent the steam from escaping.
Cook on low heat for about 15–20 minutes.
Serve hot with raita or chutney.

Home | Rice

Chicken Tikka Barbecue

Wed, 15 Apr 2015 12:46:00 +0000

Chicken Tikka Barbecue is a popular South Asian grilled dish featuring marinated pieces of chicken infused with aromatic spices and yoghurt. This recipe creates tender, juicy chicken with a smoky flavour perfect for outdoor grilling or indoor barbecue.

Ingredients #

1 kg chicken (boneless or leg pieces)
2 lemons
1 tbsp ginger (peeled and finely grated)
5 garlic cloves (peeled and finely grated)
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black pepper
2 tbsp yoghurt or cream
1 tbsp paprika or food colour (optional)
1 tbsp olive oil
1 tbsp salt (or to taste)

Recipe #

Make 2 deep cuts in each piece of chicken.
Squeeze the juice of 1 lemon over the chicken, mix well, and marinate overnight.
Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.
Crush the toasted spices using a mortar and pestle.
Add ginger, garlic, crushed spices, salt, and olive oil to the chicken marinade. Mix thoroughly.
Stir in yoghurt or cream.
Add paprika or food colour if using.
Leave the chicken to marinate for 2 more hours.
Prepare the barbecue or grill.
Thread chicken pieces onto skewers in 3 to 4 pieces per skewer.
Grill over coal, brushing with oil if the chicken looks dry during cooking.
Remove from skewers once cooked through and squeeze 3-5 drops of lemon juice on each piece to enhance flavour.

The lemon juice is absorbed better when applied immediately after grilling.

Bihari Kabab-I

Tue, 20 Dec 2016 05:00:00 +0100

Bihari Kabab-I #

A classic Pakistani-style BBQ dish, full of bold spices and smoky flavour. Perfect for grilling over coals or cooking on a griddle pan.

Ingredients #

2 kg lamb, beef or chicken (boneless, cut into strips)
7 large onions (minced) + 1 sliced
2 tbsp garlic paste (use 3 tbsp for beef)
10 tbsp mustard oil
2 tbsp red chilli powder
1 tsp crushed black pepper
3 tbsp poppy seeds
2 tbsp paprika powder
3–4 tsp salt (to taste)
Tenderiser (papaya):
- None for chicken
- 1 tbsp for lamb
- 2 tbsp for beef
2 tbsp curd/yoghurt (only for beef, thick, no water)
1 tbsp Shan Bihari Kabab Masala

Method #

Mince 7 onions in a food processor and mix with meat.
Add garlic paste, red chilli powder, black pepper, poppy seeds, paprika, and salt.
For beef, add tenderiser and curd. Add tenderiser optionally for lamb.
Mix in 7 tbsp mustard oil.
Marinate overnight (or 2–3 hours for chicken).
In a separate pan, fry 1 sliced onion in mustard oil until golden.
Add fried onions with oil to the marinade.
Just before cooking, add 1 tbsp more mustard oil, 1 tbsp paprika, and 1 tbsp Shan Bihari Masala.
Thread onto skewers and grill or barbecue until cooked through and slightly charred.

Enjoy with naan, lemon wedges, and sliced onions.

Meatball Biryani (Kofta Biryani)

Sun, 03 May 2015 10:54:00 +0000

Meatball Biryani, also known as Kofta Biryani, is a delicious layered rice dish featuring tender meatballs cooked in a fragrant and spiced curry. This rich and aromatic biryani combines succulent koftas with perfectly cooked basmati rice, enhanced by saffron and crispy fried onions, making it a true feast for the senses.

Ingredients #

Basmati Rice #

500 g

For the Kofta #

1 kg lamb or chicken mince
3 large onions (very finely chopped)
2 tbsp garlic paste
1 tbsp ginger paste
2 tbsp garam masala
3 tbsp tomato ketchup
½ cup coriander leaves (finely chopped)
Salt to taste

For the Kofta Curry #

4 large tomatoes (diced)
2 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
1 tbsp garam masala
1 tsp chilli powder
5 tbsp vegetable/canola/sunflower oil
2 tbsp garlic paste
1 tbsp ginger paste
Salt to taste

For Garnish #

1 large onion (finely sliced)
1 tbsp saffron strands
3 tbsp warm milk
3-4 tbsp coriander leaves (chopped)

Recipe #

Wash the rice and soak in warm water for 20 minutes.
Cook the rice till almost done, then drain and keep aside.

Mint Chicken Curry

Mon, 09 Sep 2013 02:30:00 +0100

Mint Chicken Curry (Pudina Murgh) #

Ingredients #

Chicken – 1 whole (baby chicken preferred)
Onions – 4 (sliced)
Curd – 1 cup
Black pepper – 8
Green cardamom – 7
Cloves – 5
Cumin seeds – 1 teaspoon
Cinnamon – 2 small sticks
Red chilli powder – 1 teaspoon (or to taste)
Salt – to taste
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Fresh coriander leaves – 2 tablespoons (chopped)
Fresh mint leaves – 2 tablespoons (chopped)

Recipe #

Crush together 8 black peppers, 5 green cardamoms, 5 cloves, 1 teaspoon cumin seeds, and 1 small cinnamon stick.
Add salt, red chilli powder, ginger paste, and garlic paste to the spice mix.
Take 2 onions, slice and fry them until golden brown. Then blend to a paste and mix with 1 cup curd.
Add the fried onion-curd paste to the spice mixture.
Mix in the chopped coriander and mint leaves.
Take a baby chicken, coat it thoroughly in the paste, and marinate for 2–3 hours in the fridge.
Slice 1–2 more onions and sauté until golden brown.
Add 1 small cinnamon stick and 2 black cardamoms to the onions.
Add the marinated chicken mixture, stir, and bring to a boil.
Cover and cook on low heat until the chicken is fully done and the oil separates out.

Serve hot with naan or rice.

Moussaka

Sat, 03 Dec 2016 04:00:00 +0100

Moussaka #

A good moussaka is a joy to behold — cinnamon-spiced lamb mingling with aubergines and topped with a delicious creamy béchamel-style sauce.

Moussaka is an eggplant- or potato-based dish, often including ground meat, with regional variations found across countries of the former Ottoman Empire.

In Turkey, it’s sautéed and served warm or at room temperature.
In Arabic countries, it’s often eaten cold.
In the Balkans, it’s layered and served hot, with a top layer of creamy custard or béchamel.

Ingredients #

Base #

2 aubergines / brinjals (cut into 1cm/½in slices)
1 tbsp sea salt
750g lamb mince
1 onion (finely chopped)
2 garlic cloves (crushed)
1 tsp dried oregano
1½ tsp dried mint
2 bay leaves
1 cinnamon stick
1 tbsp plain flour
400g canned chopped tomatoes
2 tbsp tomato purée
7 tbsp olive oil
500g potatoes (peeled and sliced into 1cm/½in slices)
Sea salt and freshly ground black pepper to taste

White Sauce #

125g ricotta
25g finely grated parmesan
125g Greek yogurt
3 eggs
Freshly grated nutmeg (to taste)
Salt and black pepper (to taste)

Recipe #

Place aubergine slices in a colander, sprinkle with salt and set aside for 10 minutes.
Heat 3 tbsp oil in a frying pan.
Add onions, garlic, oregano, mint, bay leaves, and cinnamon. Cook for 5 minutes.
Add lamb mince. Cook for 10 minutes, breaking up the meat with a wooden spoon.
Stir in flour, season with salt and black pepper.
Add tomatoes and purée, bring to simmer and cook for 30 minutes. Set aside.
Rinse aubergines under cold water, pat dry with a tea towel.
Heat 3 tbsp oil and fry aubergines 2–3 minutes each side. Drain on kitchen paper.
Boil potatoes for 5 minutes. Drain and cool.
Preheat oven to 180°C (160°C fan).
In a baking dish, layer one-third meat sauce, followed by potatoes and aubergines.
Repeat layers two more times, ending with aubergines on top.
For the white sauce, beat together ricotta, half the parmesan, yogurt, eggs, and nutmeg.
Season with salt and pepper.
Pour over layered dish and spread evenly.
Sprinkle with remaining parmesan.
Bake for 45 minutes until golden and bubbling.

Serve hot. Best enjoyed with crusty bread and a fresh green salad.

Kesar Peda (Indian Milk Dessert)

Fri, 28 Oct 2016 04:30:00 +0100

Kesar Peda (Indian Milk Dessert) #

Kesar Peda is a saffron-infused milk sweet from India. Originating in Mathura, Uttar Pradesh, pedas are traditionally made with khoya. This modern, quick version uses milk powder and condensed milk, and can be made in the microwave in under 10 minutes!

Ingredients #

120g milk powder
200g condensed milk
20g unsalted butter (at room temperature)
⅓ tsp cardamom powder
5–6 pistachios (thinly sliced for garnish)
A pinch of saffron soaked in 2 tsp warm milk

Recipe #

Soak the saffron in warm milk and set aside.
In a microwave-safe bowl, add melted butter.
Add milk powder gradually, mixing with a spatula to form a smooth base.
Add condensed milk and mix well.
Microwave the mixture for 1 minute.
Add saffron milk and cardamom powder. Mix thoroughly.
Microwave again for 1 minute, then mix with a spatula.
Microwave for one final minute.
Let the mixture cool in the fridge for about 1 hour.
Roll into small balls and gently flatten to form peda shapes.
Garnish each peda with sliced pistachios, a pinch of cardamom powder, and saffron strands (optional).

Enjoy these fragrant, melt-in-your-mouth delights as a festive treat or after-meal dessert!

Expresso Cookies

Fri, 14 Oct 2016 04:00:00 +0100

Expresso Cookies #

I used to get these cookies from Bon Bon Pastry Shop in New Friends Colony, New Delhi and I have loved these since.

Ingredients #

Cookie dough:

¾ cup granulated sugar
¾ cup unsalted butter (room temperature)
½ tsp vanilla
¼ tsp salt
1 egg
1¾ cups plain flour
3 tbsp cocoa powder

Expresso filling:

¼ cup full cream
1 cup chocolate chips or broken pieces of dark chocolate
2 tsp instant espresso coffee or Nescafé

Recipe #

Preheat oven to 175°C / 325°F.
In a large bowl, beat together sugar, butter, vanilla, and egg.
Stir in flour, cocoa, and salt until combined into a dough.
Shape dough into small balls using a rounded teaspoon.
Place balls about 2 inches apart on an ungreased cookie sheet.
Press a thumb or the end of a wooden spoon into the centre of each cookie (not all the way through).
Bake for 10 minutes or until edges are firm.
While still warm, remake indentations if necessary, then transfer to a wire rack and cool for 30 minutes.

For the espresso filling:

Galawati Kebab

Mon, 10 Oct 2016 02:00:00 +0100

Galawati Kebab #

Melt-in-your-mouth kebabs from the Awadhi table! Try this aromatic and flavoursome Galawati Kebab recipe (also called Galouti Kebab), originally created for Nawab Wajid Ali Shah of Lucknow, who had lost all his teeth but not his passion for meat.

Traditionally made using finely minced meat, unripe papaya and a mix of exotic spices, Galawati Kebabs are famous for their soft texture and luxurious aroma.

Ingredients #

For the meat mixture: #

½ kg finely minced meat (lamb, mutton, veal or beef)
3–4 tbsp raw papaya paste
1 medium onion (finely chopped)
1 tbsp ginger garlic paste
2 tbsp Kashmiri red chilli powder
2 tbsp roasted chickpea flour (besan)
2–3 strands of saffron (soaked in 2 tbsp warm milk)
1 tbsp rose water
1 tbsp kewra water
1 tbsp milk powder
Salt to taste
Desi ghee – for frying

For the Galawat Spice Mix: #

½ tsp cumin seeds (jeera)
1 inch cinnamon stick
4 cloves (laung)
4 green cardamoms (choti elaichi)
2–3 black cardamoms (badi elaichi)
4 black peppercorns (kali mirch)
¼ tsp mace (javitri)
Pinch of nutmeg (jaifal)
1 tsp poppy seeds (khas khas)
½ tsp mustard seeds (rai)
2 bay leaves

For Dum (smoking): #

1 piece of coal
3 cloves
2 green cardamoms

Recipe #

Marinate the Meat:
Clean and deseed papaya, make a paste. Mix papaya paste into minced meat and marinate for 2 hours.

Nihari

Sat, 10 Sep 2016 02:30:00 +0100

Nihari #

Nihari (Urdu: نهاری‎) is a rich, slow-cooked meat stew made from lamb or beef shanks and often enhanced with bone marrow. Traditionally eaten after Fajr prayers, its name comes from the Arabic word “Nahar” (نهار) meaning “day.”

The dish simmers overnight in large vessels known as shab deg—resulting in intensely deep flavours and melt-in-the-mouth meat. Though chicken versions exist, beef shanks or lamb leg bring out the best texture and taste.

Maqluba (Upside-Down Rice Casserole)

Fri, 18 Jul 2025 12:00:00 +0100

Maqluba (مَقْلُوبَة literally “upside-down” in Arabic) is a stunning, layered rice dish with chicken, vegetables, and fragrant spices.

Maqluba is distinct from Kabsa and Mandi — while Kabsa is spiced rice often cooked with tomato and dried lime, and Mandi is traditionally cooked in a tandoor-style oven for a smoky flavour, Maqluba is layered and flipped upside down for a beautiful, structured presentation.

Ingredients #

Main Ingredients #

2 cups Basmati rice
2 large potatoes (optional – peel and slice into ½-inch rounds)
1 tablespoon maqluba ground spice (cloves, nutmeg, cinnamon, pepper)
1½ teaspoons salt
1 tomato (sliced – helps prevent sticking)
1 tablespoon ghee

For the Broth #

4–5 chicken legs with thighs
2 chicken stock cubes in 4 cups water OR 4 cups reserved chicken broth
3 tablespoons oil
1 medium onion, halved
3 cloves garlic
3 tablespoons maqluba spices
2 tablespoons 7-spice blend
1 stick cinnamon
4 cardamom pods
2 teaspoons salt
½ teaspoon black pepper

Instructions #

1. Prepare the Rice #

Wash rice several times to remove starch.
Soak in cold water for 30 minutes.
After soaking, drain and mix rice with:
- 7-spice blend
- Maqluba spices
- Salt
Set aside.

2. Cook the Chicken #

Heat oil in a large pot.
Add onion halves and sauté.
Add chicken pieces.
Add maqluba spices, whole garlic, black pepper, cinnamon stick, coriander (if using), and cardamom.
Add enough water to cover the chicken.
Simmer for 20–30 minutes until fully cooked.
Remove chicken and strain the broth.
Optionally: crisp up the chicken in the oven or air fryer.

Assembly #

Cut parchment paper to fit the bottom of your pot.
Lay tomato slices over the paper.
Layer in this order:
- Chicken
- Potato slices (if using)
- Rice
Pour hot broth over the rice (not warm or cold).
Add:
- Fried pine nuts and almonds
- A spoonful of ghee
Cover with a lid and boil on medium-high.
Once boiling, reduce heat and cook until rice is fluffy (15–25 minutes).

To Flip Maqluba #

Let it rest for at least 10 minutes before flipping.
Place a large plate over the pot.
Flip confidently and serve!

Notes #

Parchment paper prevents sticking and makes flipping easier.
Taste your broth before adding to rice — if salty, replace 2 cups with plain water.
Presentation matters — the layered effect is part of the magic of Maqluba!

Enjoy your perfectly layered, fragrant Maqluba!

Tangri Kebab

Wed, 07 Sep 2016 08:01:00 +0100

Tangri Kebab #

A succulent North Indian-style stuffed chicken leg kebab, marinated in a rich, tangy Afghani-style base and filled with a savoury egg and mince stuffing before being grilled to perfection.

Marinade #

Same as Afghani Chicken (Barbecue)

1 tbsp Ginger garlic paste
1 tsp Black pepper
3 tbsp White vinegar
Salt (to taste)
(Optional: Food colour)

Stuffing (for 4 pieces) #

1 Egg
100 g Chicken keema
Black pepper (to taste)
Salt (to taste)
Khoya (small amount, crumbled)
Green chilli (finely chopped)

Method #

Lightly fry all stuffing ingredients together like a bhujia, until the egg is cooked and mixture is dry.
Make a slit in the chicken leg (tangri) and fill it with stuffing.
Apply marinade over the stuffed chicken legs. Let rest for at least 1–2 hours (overnight recommended).
Barbecue the stuffed tangri kebabs until cooked through and lightly charred on the outside.

Serve hot with mint chutney, lemon wedges, and salad for a regal starter or main.

Keema Baingan (Mince Meat with Roasted Eggplant)

Mon, 22 Aug 2016 02:05:00 +0100

Keema Baingan (Mince Meat with Roasted Eggplant) #

A flavourful dish combining smoky roasted eggplant with spiced lamb mince, perfect with roti or rice.

Ingredients #

2 large Eggplants (aubergine / brinjal / baingan)
500 g Lamb mince
3 large Onions, sliced
1 tbsp Ginger Garlic Paste
3 Tomatoes, chopped
4 Green Chillies, chopped
1 bunch Green Coriander, chopped
1 tsp Turmeric Powder
1 tsp Coriander Powder
Salt to taste
Oil
1 tsp Cumin seeds (optional)

Recipe #

Apply oil on the outside of eggplants and roast them directly on a low gas flame, turning occasionally until the skin is completely blackened.
Place roasted eggplants in cold water. Once cool, scoop out the soft insides, discarding the blackened skin, and mash the pulp until smooth.
Heat oil in a wok (karahi), add cumin seeds (if using), and let them splutter.
Add sliced onions and fry until golden.
Add ginger garlic paste and sauté for a minute.
Add lamb mince and cook until it begins to brown.
Add chopped tomatoes, green chillies, coriander, turmeric, coriander powder, and salt.
Simmer on low heat for about 30 minutes, until the mince is cooked and flavours are blended.
Stir in the mashed eggplant, mix well, and simmer for another 10 minutes.

Serve hot with naan, roti, or plain rice.

Pineapple and Cherry Cake

Sat, 27 Aug 2016 18:36:00 +0100

Pineapple and Cherry Cake #

A moist and fruity loaf cake made with glace cherries and canned pineapple, perfect for teatime or as a light dessert.

Ingredients #

150 g Glace cherries
227 g Canned pineapple with fruit juice
150 g Softened butter
100 g Light muscovado sugar
2 large Eggs, lightly beaten
200 g Self-raising flour

Recipe #

Preheat the oven to 140°C (fan). Grease and line a loaf tin.
Chop the glace cherries into halves, wash under running water, drain well, and dry on kitchen towel.
Drain the pineapple, reserving 2 tablespoons of the fruit juice. Chop the pineapple and dry it as well.
Toss both the cherries and pineapple pieces lightly in plain flour.
In a mixing bowl, cream the butter and sugar, then add the eggs and flour. Mix until combined.
Fold in the floured fruits and reserved 2 tbsp pineapple juice.
Pour the batter into the prepared tin and bake for 1 hour 15 minutes, or until the cake is golden brown and a skewer comes out clean.
Cool on a wire rack. Keeps well for a couple of days—if it lasts that long!

For a Larger Cake #

Use the following quantities for a springform tin (2.5x the original):

Seekh Kebab Barbecue

Wed, 15 Apr 2015 12:53:00 +0000

Seekh Kebab is a classic South Asian barbecue dish made from spiced minced lamb, shaped onto skewers and grilled to perfection. This recipe combines aromatic spices with fresh herbs to create juicy, flavorful kebabs ideal for outdoor grilling or a smoky indoor barbecue.

Ingredients #

1 kg lamb mince
1 onion (finely sliced)
3 green chillies (finely sliced)
7 coriander leaves (roughly chopped)
1 tbsp ginger (peeled and finely grated)
5 garlic cloves (peeled and finely grated)
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black pepper
1 tbsp mustard oil
1½ tbsp salt (or to taste)
1 lemon

Recipe #

Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.
Crush the toasted spices using a mortar and pestle.
In a large bowl, combine the lamb mince with onion, green chillies, coriander leaves, ginger, garlic, crushed spices, salt, and mustard oil. Mix thoroughly.
Marinate the mixture for 2 hours in the fridge.
Preheat the barbecue.
Shape the mince mixture into round balls, thread them onto skewers, and flatten around the skewer to form the seekh kebabs.
Grill the kebabs on the barbecue until cooked through and slightly charred.
Remove the kebabs from the skewers and immediately squeeze 3-5 drops of lemon juice on each to enhance the flavor.

Note: 1 kg of lamb mince will make approximately 18-20 seekh kebabs.

Date Cheese Cake

Sun, 03 Jul 2016 01:00:00 +0100

Date Cheese Cake #

A creamy, luscious cheesecake topped with sweet dates—perfect for special occasions or an indulgent treat.

Ingredients #

For the base #

75g (3 oz) Digestive biscuits
40g (1½ oz) Butter
25g (1 oz) Demerara sugar

For the filling #

50g (2 oz) Butter, softened
175g (6 oz) Caster sugar
450g (1 lb) Cream cheese (full-fat soft cheese)
25g (1 oz) Plain flour
Juice and grated rind of 1 lemon
3 Eggs, separated
150ml (5 fl oz) Double cream, lightly whipped

For the topping #

150ml (5 fl oz) Double cream, whipped
20 Dates, halved and deseeded
A little Icing sugar (optional)

Recipe #

Lightly grease a 23cm (9 inch) loose-bottomed round cake tin. Line the sides with a strip of baking parchment, folding and snipping the bottom edge so it fits neatly. Place a parchment circle on the base.
Preheat the oven to 160°C.
Crush the digestive biscuits in a bag using a rolling pin. Melt the butter in a pan, add crushed biscuits and demerara sugar. Mix well and press firmly into the tin base. Let it set in a cool place.
In a bowl, beat the softened butter, caster sugar, cream cheese, flour, lemon rind and juice, and egg yolks until smooth.
Fold in the lightly whipped cream.
In a separate bowl, whisk egg whites until stiff (but not dry) and fold gently into the cheese mixture.
Pour the filling over the biscuit base and level the surface.
Halve and deseed the dates. Gently press them into the top of the filling.
Bake for 1 to 1¼ hours until just set.
Turn off the oven and let the cheesecake cool inside for another 1 hour.
Loosen edges with a knife, then remove the cake from the tin and place on a serving plate.
Optional: Spread whipped cream on top and decorate with dates. Dust lightly with icing sugar if desired.

Home | Cake

Nimish

Sat, 18 Jun 2016 17:52:00 +0100

Nimish #

Nimish is a delicate and fragrant dessert from Lucknow, traditionally made with cream and flavoured with rosewater and saffron. It’s light, airy, and perfect for special occasions.

Ingredients #

Double cream – 450 grams
Icing sugar – 50 grams
Rosewater – 1 tsp
Saffron strands – a pinch (soaked in 100 ml warm milk for 15 minutes)
Chopped pistachios – a few (optional)
Edible silver leaf – optional

Recipe #

Whip the cream in a bowl until soft peaks just begin to form. Take care not to over-whisk.
Sift in the icing sugar.
Add rosewater and the cooled saffron-infused milk (including saffron strands).
Whisk briefly until the mixture is smooth and slightly frothy.
Gently pour into small serving bowls or glasses.
Chill overnight.
Garnish with chopped pistachios and silver leaf if desired.
Serve chilled.

A royal dessert with a cloud-like texture and fragrant notes—Nimish is sure to leave a lasting impression.

Knafeh - I

Mon, 13 Jul 2015 17:00:00 +0100

Kunafa #

This recipe uses vermicelli as a substitute for kataifi and ricotta with mozzarella in place of the cheeses.

Ingredients #

Kataifi – 200 g
Butter (unsalted) or Ghee – 50 g
Ricotta cheese – 200 g
Mozzarella (shredded) – 100 g

For the syrup #

Sugar – 1½ cups
Water – 1 cup
Lemon juice – 2 tablespoons
Cinnamon stick – 1

For Garnish (optional, adjust as desired) #

Almonds – 5 (blanched)
Dates – 5 (dried and chopped)
Golden raisins – 10
Cashews – 5
Walnuts – 5
Green pistachios – 5

Recipe #

Preheat oven to 180°C / 350°F / Gas mark 4.
Grease and line an 8-inch sandwich tin with baking paper, coating sides and base lightly with butter or baking spread.
Break vermicelli into small pieces and roast in butter. Add 2 tablespoons of water if needed to soften, but avoid mushiness.
Spread half of the vermicelli evenly in the baking dish and press down lightly.
Spread ricotta cheese evenly over the vermicelli.
Layer shredded mozzarella evenly over ricotta.
Cover with remaining vermicelli.
Bake for 30–40 minutes until the top is lightly golden-brown.

Meanwhile, prepare the sugar syrup: #

In a heavy-bottomed saucepan, heat water over medium heat.

Tandoori Raan

Thu, 27 Mar 2014 00:00:00 +0100

Spiced Roast Leg of Lamb (Tandoori Raan) #

A leg of lamb roast is divine — rich with flavour, tender in texture, and steeped in tradition. The first time I had tandoori raan was at Karim’s, during a special dinner to celebrate receiving my first salary. Since then, it’s been close to my heart.

For my first home attempt, I used lamb shoulder. My concern was whether the inside would cook thoroughly — it did, beautifully. The key is to prick the meat generously so the marinade penetrates deeply, delivering flavour in every bite.

Sid's Chicken Curry

Tue, 25 Dec 2007 13:31:55 +0000

Most of what I see is forgotten.
Most of what I think never makes it out of my head.
Most of what I say disappears into the air not long after I say it.

“Silence is golden”—but sometimes, a few of those thoughts or words might be worth capturing. Like that half-written recipe or a fleeting idea. Maybe it’ll help someone out there. Maybe it’ll help me when I stumble across it again.

Vegetable Pilau

Fri, 10 Feb 2017 11:46:00 +0100

Vegetable Pilau #

A popular vegetable rice dish that makes a tasty and satisfying light supper. Fragrant with spices and enriched with vegetables and nuts, it’s a balanced and comforting meal.

Ingredients #

225g / 8 oz / 1 cup basmati rice
30 ml / 2 tbsp oil
½ tsp cumin seeds
2 bay leaves
4 green cardamom pods
4 cloves
1 onion, finely chopped
1 carrot, finely diced
50g / 2 oz / ⅓ cup frozen peas, thawed
50g / 2 oz / ⅓ cup frozen sweetcorn, thawed
25g / 1 oz / ¼ cup cashew nuts, lightly fried
¼ tsp ground cumin
Salt to taste

Method #

Wash the basmati rice in several changes of cold water. Soak it in a bowl of fresh water for about 30 minutes.
Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes.
Add bay leaves, cardamom pods, and cloves. Fry for another 2 minutes until aromatic.
Stir in the chopped onion and sauté for about 3 minutes, until soft and lightly browned.
Add the diced carrot and cook for 3–4 minutes.
Drain the rice and add it to the pan along with peas, sweetcorn, and fried cashew nuts. Fry gently for 4–5 minutes.
Pour in 475 ml / 16 fl oz / 2 cups water. Add ground cumin and salt. Bring to a boil.
Cover and simmer over low heat for 15 minutes, or until the water is absorbed.
Turn off the heat and leave to stand, covered, for 10 minutes before serving.

Serves: 4–6

Coffee Walnut Cake

Fri, 22 Apr 2016 16:26:00 +0100

Coffee Walnut Cake #

A rich and moist coffee-flavoured walnut sponge cake layered with smooth coffee buttercream frosting. Perfect for celebrations or afternoon tea.

Ingredients #

For the sponges: #

340g unsalted butter, plus extra for greasing
340g caster sugar
250g plain flour
90g walnuts
3 tsp baking powder
6 large eggs
3 tsp instant coffee dissolved in 1.5 tbsp boiling water

For the frosting / topping: #

750g icing sugar
250g unsalted butter
4 tsp instant coffee dissolved in 2 tbsp boiling water
2 tbsp milk
Approx 9 walnut halves for decorating

Equipment Needed #

3 x 20cm round sandwich tins
Baking parchment
Stand mixer or electric hand whisk
Food processor
Offset palette knife
Silicone spatula
Sieve
Kitchen scales
2 x wire cooling racks
Display plate or cake board

Recipe #

Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Grease and line three 20cm sandwich tins with baking parchment.
Dry fry the walnut halves in a frying pan over medium heat for 5 minutes until aromatic. Set aside to cool.
Beat butter and sugar with an electric whisk until light and creamy. Beat in eggs one at a time. If mixture splits, add a tablespoon of flour and continue mixing.
Fold dissolved coffee into the wet mix.
In a food processor, blitz the flour, baking powder, and cooled walnuts until the nuts are finely ground.
Gently fold the dry ingredients into the wet mixture using a silicone spatula, ensuring flour at the bottom is incorporated.
Divide the mixture evenly among the three tins. Smooth the tops with an offset palette knife.
Bake for 23-28 minutes until a cocktail stick inserted comes out clean. Remove from oven and cool in tins briefly before transferring to wire racks.
For the coffee buttercream icing: beat butter until soft, gradually add icing sugar, then mix in dissolved coffee. Add milk if needed to loosen the icing.
Once sponges are cool, level any domed tops with a bread knife.
Assemble the cake by spreading 1/3 of the buttercream on the first sponge layer, then add the second sponge and repeat. Place the top sponge upside down, pressing gently.
Spread remaining icing on the top and decorate with walnut halves.

Enjoy your delicious Coffee Walnut Cake with a fresh cup of coffee or tea!

Tehri

Sat, 23 Nov 2013 09:55:00 +0000

Tehri was a Sunday lunch in childhood. ‘Tehri’ is yellow rice with potato and peas.
I had a different version with meat once at a friend’s place and have not forgotten the taste yet.
So a while back when my taste buds asked for it, I was on the phone with my friend and asked his mum for the recipe — thanks to her for sharing it.

Ingredients #

Lamb, cut into pieces – ½ kg

Victoria Sponge Cake

Fri, 22 Apr 2016 17:13:00 +0100

Victoria Sponge Cake #

A timeless British classic, the Victoria sponge cake is soft, light, and filled with jam and cream — perfect for afternoon tea.

Ingredients #

Eggs – 4
Caster sugar – 225g
Self-raising flour – 225g
Baking powder – 2 teaspoons
Unsalted butter (at room temperature) – 225g
Strawberry or raspberry jam
Whipped double cream

Recipe #

Preheat the oven to 180°C (160°C Fan).
Grease and line two 20cm/8in sandwich tins. Lightly coat the sides and base with butter, then line the base with baking paper.
In a large bowl, add eggs, sugar, flour, baking powder, and butter.
Mix until just combined using an electric hand mixer or a wooden spoon. Do not overmix. The batter should drop off a spoon easily.
Divide the mixture evenly between the prepared tins.
Bake on the middle shelf for 25 minutes (check at 20 minutes) until golden and springy to the touch.
Allow the cakes to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
To assemble:
- Place one sponge layer upside down on a serving plate.
- Spread generously with jam and whipped cream if using.
- Place the second sponge on top, right side up.
- Dust the top with caster sugar before serving.

A perfect centerpiece for any tea table — light, fluffy, and delightfully simple.

Nankhatai

Fri, 22 Apr 2016 16:36:00 +0100

Nankhatai #

Nankhatai are traditional Indian shortbread biscuits, fragrant with cardamom and a delicate vanilla flavour. They have a crumbly texture and are topped with slivers of pistachio or almonds.

Ingredients #

1½ cups Maida (all-purpose flour)
½ cup Caster sugar
½ cup Ghee (at room temperature)
¼ teaspoon Vanilla essence
½ teaspoon Powdered cardamom
Slivers of pistachio and almonds (for topping)

Recipe #

Using your hands, rub the cardamom powder into the sugar until fragrant.
Add the ghee and mix until the mixture is light and creamy. Stir in the vanilla essence.
Sift the maida (flour) and add it to the mixture.
Using your hands, knead everything together into a slightly crumbly dough.
Shape the dough into small balls.
Flatten each ball slightly and press a sliver of almond or chironji into the centre (optional).
Bake in a preheated oven at 170°C for 15–18 minutes until lightly golden.

Enjoy these crumbly, aromatic biscuits with tea or as a sweet snack!

Wiener Schnitzel

Sun, 26 Jun 2016 02:30:00 +0100

Wiener Schnitzel #

Wiener Schnitzel is a very thin, breaded and pan-fried cutlet made from veal or chicken. It is one of the best-known specialties of Viennese cuisine and considered a national dish of Austria.

Ingredients #

Chicken breast (escalopes) – 1 kg
Eggs – 2
Double cream – 2 tbsp
Flour – to coat
White breadcrumbs (dried) – 50 g
Vegetable oil – for frying
Clarified butter or ghee – 25 g
Lemon – 1 (cut into wedges, to serve)
Salt and pepper – to taste

Recipe #

Place chicken escalopes between two sheets of plastic wrap and flatten with a rolling pin until very thin, being careful not to tear the meat.
Season both sides with salt and pepper.
In a shallow bowl, beat the eggs with the cream.
Place flour on one plate and breadcrumbs on another.
Dip each escalope first in the flour, then the egg mixture, and finally in breadcrumbs. Do not press too hard into the breadcrumbs.
Place the coated cutlets on a plate and refrigerate for at least 1 hour or overnight.
Heat oil in a wide frying pan over medium-high heat until a breadcrumb sizzles and browns quickly.
Add clarified butter or ghee. When foaming, add the schnitzels.
Fry until golden on the bottom, swirling the pan to cascade the oil over the top.
Turn and cook the other side until golden brown.
Remove and blot with kitchen paper. Serve immediately with lemon wedges.

Crispy, golden, and indulgent—serve your Wiener Schnitzel with lemon, parsley potatoes or a light salad for a taste of Vienna at home!

Barbecue Chutneys

Wed, 15 Apr 2015 13:36:00 +0000

Barbecue chutneys are essential accompaniments that add vibrant flavors and a spicy kick to grilled dishes. These easy-to-make chutneys complement the smoky taste of barbecue perfectly, with fresh herbs and roasted ingredients delivering bold, fresh, and tangy notes.

Spring Green Chutney #

Ingredients #

10 spring green leaves (finely chopped)
1 tbsp mustard oil
1 tsp salt

Recipe #

Mix all the ingredients together until well combined.

Paneer Butter Masala

Sat, 26 Feb 2011 00:00:00 +0100

Paneer Butter Masala #

Loved this paneer recipe…

I have a more recent PBM version here.

Ingredients #

Paneer – 1 block, approx. 2 cups of cubes
Tomato paste – 1 tbsp (or 1 tomato, puréed)
Tomato sauce/ketchup – almost 1 tbsp
Cream – 1 cup
Onion (chopped finely) – 1 medium-sized
Ginger-garlic paste – 1 tbsp
Coriander powder (dhania powder) – 1 tbsp
Garam masala – 1 tsp
Red chilli powder – 1 tsp
Salt – to taste
Dried fenugreek leaves (kasuri methi) – 1 generous pinch
Coriander leaves – 1 bunch
Milk – ½ cup
Oil – 3 tbsp

Recipe #

Heat 2 tbsp oil in a pan and fry the paneer cubes until golden brown. Remove and set aside.
In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
Add the ginger-garlic paste and fry for a minute.
Next, add the coriander powder, garam masala, red chilli powder and some salt. Fry for 30 seconds.
Add the tomato paste/purée, tomato sauce, and kasuri methi. Mix well and pour in the milk.
Lower the heat and cook covered for 5 minutes.
Remove the lid, add the fried paneer and cream. Mix well and simmer for 3–4 minutes.
Garnish with freshly chopped coriander leaves.

Home | Vegetarian

Rajasthani Dal Bati

Sun, 06 Jul 2025 12:30:00 +0100

Rajasthani Dal Bati (दाल बाटी) is a traditional dish from Rajasthan, known for its rustic charm and rich, earthy flavours. It consists of Dal (lentil curry) served with Bati (baked wheat flour dumplings), often drenched in ghee.

I first tasted it at a Rajasthani friend’s place and have always requested them for it ever since. There are two common variations of Bati — one with a filling, and one without. I personally prefer the one with a filling.

Rajasthani Daal

Sun, 21 Feb 2010 00:00:00 +0100

This recipe is courtesy of our family friends from Rajasthan — shared exactly as they make it. It’s a very different way of cooking daal compared to what we’re used to in the North of India.

Ingredients #

Split green lentils (moong daal) – 3 fistfuls
Yellow dried split peas (chana daal) – ½ fistful

Spices & Flavourings #

Turmeric powder (haldi) – ½ teaspoon
Chilli powder – ½ teaspoon
Coriander powder (dhania) – ¼ teaspoon
Green chillies – 2 (chopped)
Cumin seeds (zeera) – ¼ teaspoon
Mustard seeds (rai) – ¼ teaspoon
Curry leaves – 3
Asafoetida (heeng) – 2 pinches
Garam masala – ¼ teaspoon
Ground cumin (zeera powder) – ½ teaspoon
Fresh coriander leaves (dhania) – 4 tablespoons (chopped)
Salt – ½ teaspoon (or to taste)

Other #

Cooking oil – 1 tablespoon
Water – approximately 1 glass

Method #

Take 3 fistfuls of yellow moong daal and ½ fistful of chana daal. Soak them for 20–30 minutes.
In a small bowl, mix turmeric, chilli powder, coriander powder, chopped green chillies and about 3 tablespoons of water to create a flowing spice paste.
Heat a pressure cooker on high flame, add oil.
Once the oil is hot, add cumin seeds, mustard seeds, curry leaves and asafoetida.

⚠️ The mustard and cumin seeds should not turn black.

Chocolate Chip Cookies

Wed, 01 May 2024 12:28:00 +0100

Crispy on the edges, chewy in the centre — these classic chocolate chip cookies are the ultimate comfort bake.

Perfect with a cup of tea or a glass of cold milk, they’re easy to make and hard to resist.

Ingredients #

Plain flour – 280 g / 2¼ cups
Baking soda – 1 tsp
Cornflour – 1½ tsp
Salt – ½ tsp
Unsalted butter (melted & cooled) – 170 g / ¾ cup
Light or dark brown sugar – 150 g / ¾ cup
Granulated sugar – 100 g / ½ cup
Large egg – 1
Egg yolk – 1
Vanilla extract – 2 tsp
Chocolate chips – 220 g / 1¼ cups

Recipe #

Whisk the flour, baking soda, cornflour, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and lump-free.
Whisk in the egg and egg yolk, then add the vanilla extract.
Pour the wet ingredients into the dry and mix with a spatula. The dough will be soft, thick, and slightly greasy.
Fold in the chocolate chips. They may not stick easily due to the melted butter, but mix as well as you can.
Cover the dough tightly with cling film and refrigerate for at least 2–3 hours or up to 3 days.
Let the dough soften at room temperature for 10 minutes before baking.
Preheat oven to 160°C (325°F). Line baking trays with parchment paper.
Shape the dough into tall balls (like small cylinders) to ensure thick cookies. Place 8–9 per tray.
Bake for 12–13 minutes, or until edges are lightly browned and centres are soft.
Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Storage:
Cookies stay fresh in an airtight container at room temperature for up to 1 week.

Pumpkin Casserole

Sun, 26 Nov 2017 02:00:00 +0100

“Remember that it is a one-off dish, I am not sure if I will make it again but it was definitely unique.”

Pumpkin Casserole #

When you grow pumpkins on your allotment and end up with too many, you inevitably start searching for creative ideas. After giving a few to friends and leaving some in the hen run for the chickens to feed on, I was still left with a good number.

Bhindi Ghosht

Fri, 22 Apr 2016 16:31:00 +0000

Bhindi Ghosht is a classic South Asian dish that combines tender lamb or mutton with fresh okra (bhindi) cooked in a flavorful spiced tomato gravy. This hearty and aromatic curry is perfect for a comforting meal.

Ingredients #

½ kg lamb or mutton
½ kg okra (bhindi)
2 medium onions (sliced)
1 tomato (chopped)
2 cardamom pods
1 inch ginger (finely chopped)
3 cloves garlic (finely chopped)
1 can tomato puree
1½ tsp coriander powder
1 tsp Shaan Karahi Masala
½ tsp chilli powder
Salt (to taste)
4 tbsp oil
½ cup water
3 jalapenos (sliced vertically on one side)
1 tbsp dried fenugreek (methi) leaves

Recipe #

Add oil to a wok (karahi), and when it is hot, add the onions.
Fry till the edges start to turn golden brown.

Lagan Seekh - One Pot Minced Meat Delight

Fri, 22 Apr 2016 16:30:00 +0000

Lagan Seekh is a delicious one-pot minced meat dish where flavorful marinated meat is baked with egg layers and topped with crispy fried onions (birasta). It’s a simple yet satisfying recipe perfect for a hearty meal.

Ingredients #

250 g mincemeat
1 tsp butter or 1 tsp oil
1 onion
1 tbsp garlic paste
1 tbsp finely chopped green chillies
1 tbsp finely chopped coriander leaves
1 tbsp finely chopped mint leaves
1 egg
Salt to taste
Pepper powder

Recipe #

Put garlic paste, coriander leaves, mint leaves, and salt on top of the mincemeat and mix it well.
Marinate for an hour.

Kathi Roll

Tue, 23 Feb 2016 15:46:00 +0000

Ingredients #

For the Lamb Marinade #

Lamb - 500 grams (boneless, cut into cubes)
Lime juice - 2 tablespoons
Chilli flakes - 1 teaspoon
Garam masala - 1/2 teaspoon
Ground cumin - 1/2 teaspoon
Ground black pepper - 1/4 teaspoon
Salt - 1/2 teaspoon (or to taste)
Oil - 2 tablespoons

Wrap #

Parathas, chapatti or other flatbread - 6
Eggs - 6 large
Coriander - 2 tablespoons (chopped)
Vegetable oil - 2 tablespoons

Salad #

Red onions - 2 (halved and very thinly sliced)
Green chillies - 2 (finely chopped)
White vinegar or lime juice - 3-4 tablespoons
Salt - 1/2 teaspoon (or to taste)
Coriander - 2 tablespoons (chopped)

Recipe #

Rinse the meat in cold water. Add the rest of the marinade ingredients and mix well. Set aside in the fridge for at least an hour or overnight to marinate.

Fish Molee (Kerala)

Sun, 14 Feb 2016 03:00:00 +0000

Fish Molee / Moli or Meen Molee is a famous fish curry from Kerala (South India). The word molee literally means “stew”. Fish Molee is a preparation where fish is stewed in coconut milk and very low spiced flavor in masala is prepared, so that flavor of the fish dominates the taste of the curry.

Ingredients #

Basa Fish (or any white fish) - 600 gm (cubed)
Coconut Milk - 200 ml
White Onions - 2 medium (finely sliced)
Ginger - 1 and ½ inch (finely shredded)
Garlic - 4 cloves (cut in half, length-ways)
Black Cardamom - 2 (lightly crushed)
Cloves - 4
Cinnamon Stick - 2 (3 cm pieces)
Bay-leaf - 1
Turmeric Powder - 1 and ½ teaspoon (or 2 teaspoons)
Plain Flour - 1 teaspoon
Green Chilly - 2 (split in half, length-ways)
Salt (to taste) - 2 teaspoon
Oil (mustard) - 5 tablespoons (90 ml approx.)
Water - 1 cup
Lemon - ½

Recipe #

Add oil to a wok (Karahi), when it is hot add onions.
Fry till the edges start to turn golden brown (approx 10 minutes).
Add cardamom, cloves, cinnamon and bay leaf, fry for another 1 minute.
Add ginger, garlic, green chilly and turmeric and fry for another 1 minute.
Add flour and salt and stir in for another 1 minute.
Add fish, pour water just to cover and simmer for 3 minutes (until fish is part cooked).
Add coconut milk, bring to simmer and cook for further 2-3 minutes (until fish is cooked through).
Sharpen with lime juice.

Harissa

Mon, 09 Dec 2013 11:20:00 +0000

Harissa is a very popular meat preparation, traditionally made for breakfast.
It is slow-cooked for hours with warming spices — and yes, stirred by hand for a very long time. With the sharp dip in temperatures, Harissa becomes the most sought-after delicacy during winters in Srinagar.

History #

It is said that the concept of Harissa was brought to Kashmir by Mirza Hyder Duglat of Yarkand during the Chak period in 1540.
Some historians trace its origins to Central Asia, which greatly influenced Kashmiri art, custom, rituals, belief, and cuisine — blessing the region with this flavoursome delight.

Chard Gosht

Thu, 29 Aug 2013 16:10:00 +0100

Chard Gosht #

Recipe that I have tried, and can vouch for 😊
This is a combined version of two different dishes: Sakhpaita (spinach and lentils) and Daal Gosht (lentils and meat).

Ingredients #

Green lentils (moong daal) – about 2 cups
Lamb (small pieces, diced) – ½ kg
Swiss chard (finely sliced) – 1 bunch
Fresh coriander (chopped) – 1 bunch
Onion (chopped) – 2
Garlic (finely chopped) – 4 cloves
Ground cumin – ½ teaspoon
Black pepper – 5 (whole)
Salt – to taste
Olive oil – ½ cup
Lemon juice – 1 tablespoon
Water – 6 cups

Recipe #

Pressure cook the lentils with water, then simmer until the lentils are nearly cooked.
In a separate pot, sauté the onions with half the olive oil for 5 minutes.
Add the meat, cumin, salt, and black pepper, and cook until browned.
Add the cooked lentils along with their water to the meat mixture.
Cook for about 15 minutes, until the lentils and meat are almost done.
In a skillet, heat the remaining olive oil, sauté the garlic, add the chopped coriander, and cook for 1 minute.
Stir the garlic-coriander mixture into the lentils.
Add the Swiss chard and lemon juice, cook over low heat for 3 minutes, then remove from the heat.

Enjoy with roti or rice!

Tiramisu

Sat, 27 Apr 2013 16:11:00 +0100

Tiramisu #

This super-simple Italian dessert actually benefits from being made ahead, as this gives it time for all the lovely flavours to mingle.

Ingredients #

Espresso coffee (strong, cooled to room temperature) – 2–3 cups
Eggs (separated) – 2
Caster sugar – ¼ cup
Mascarpone cheese – 250 g
Cream (heavy whipping cream or any cream with more than 36% milkfat) – 1 cup
Sponge fingers – 250 g
Cocoa powder – for dusting
Hazelnuts (roasted and chopped) – for dusting

Recipe #

Place the egg yolks and sugar in a large bowl.
Beat until the mixture turns pale and thick.
Add the mascarpone and beat lightly to combine. It’s fine if the mixture is slightly marbled.
Whip the cream until stiff peaks form, then gently fold into the egg mixture using a spatula or metal spoon — do not beat.
In a separate clean metal bowl (ensure no grease or residue), beat the egg whites to soft peaks.
Gently fold the egg whites into the cream and mascarpone mixture — again, do not beat. Retain as much air as possible.

Assembling #

Choose either a large serving dish or individual glasses.
Pour espresso coffee into a shallow bowl.
Dip sponge fingers into the coffee one at a time — take them out quickly to avoid over-soaking.
Layer the bottom of the dish with the soaked sponge fingers.
Spread half of the mascarpone mixture on top and smooth it out.
Add another layer of coffee-dipped sponge fingers.
Finish with the remaining mascarpone mixture, smoothing the surface.

Finishing #

Refrigerate overnight to allow flavours to develop.
Before serving, dust with cocoa powder and sprinkle with roasted chopped hazelnuts.
Use a spoon to create a layered effect with the toppings if desired.

Tip:
If using glasses for serving, break the sponge fingers into smaller pieces to fit. Follow the same dipping and layering method. Remember: do not oversoak the sponge fingers.

Bharwa Bhindi (Stuffed Okra)

Tue, 13 Sep 2011 16:10:00 +0100

Bharwa Bhindi (Stuffed Okra) #

Stuffed Okra or ‘bharwa bhindi’ as it is more commonly known — a recipe that I have tried, and can vouch for :)

Serves: 4

Ingredients #

Main:

Okra (bhindi) – ½ kg
Mustard seeds – pinch
Oil – 3 tablespoons

For the stuffing mixture:

Gram flour (besan) – 7½ tablespoons
Garlic (crushed) – 4 cloves
Chilli powder – 2 teaspoons
Garam masala – 1½ teaspoons
Cumin powder (zeera) – ½ teaspoon
Coriander powder (dhania) – 1½ teaspoons
Turmeric powder (haldi) – ½ teaspoon
Sesame seeds (til) – 2 teaspoons
Lemon juice – 6 tablespoons
Salt – to taste
Oil – 2 teaspoons

Method #

Wash the okra, dry completely, and slit each one vertically without cutting through fully.
Mix all the stuffing ingredients to form a coarse mixture. Gently stuff each okra with the mixture. Keep the remaining mixture aside.
Heat 3 tablespoons of oil in a wide skillet. Add mustard seeds and wait for them to pop.
Add the stuffed okra carefully, cover with a lid, and cook on a low flame.
Turn them over gently every 5–10 minutes, ensuring they don’t char or burn.
Once they are nearly cooked and begin to crisp, sprinkle in the remaining stuffing mixture.
Cover again and cook for another 10–15 minutes on low heat.

Serving Suggestion #

Serve hot with roti or paratha.